Cooking family-friendly meals on a busy weeknight is no small task, especially if mom and dad both work and the kids have after school activities. If you’re like us, rotisserie chicken, frozen pizza and spaghetti are too often in rotation.
With busy lives It’s easy to get stuck in a rut, which is why it never hurts to have a few extra choices in your back pocket.
Enter Rosina Real Italian Meatballs. Made with only the best ingredients, and with no preservatives, Rosina meatballs are oven baked for a healthier choice, then sear-sealed to lock in taste. They freeze their meatballs at the peak of freshness so they’re farm-to-table fresh when you’re ready to prepare them. They are versatile, easy to prepare and always a family friendly crowd pleaser.
Add these three Rosina Meatball recipes to your weeknight repertoire.
Italian Style Meatball Pizza
Half a package (12 oz.) Rosina Italian Style Meatballs
1 package (16 oz.) prepared pizza dough
⅔ cup prepared tomato sauce
1 red and yellow bell pepper, sliced
1 mozzarella cheese log, sliced 1/4″ thick
6 fresh basil leaves, julienne sliced
½ tablespoon fresh oregano
¼ cup grated Parmesan cheese
Place frozen meatballs in a single layer on a microwave safe dish, microwave meatballs for 1 minute then cut in half. Place a pizza stone in the oven. Preheat the oven to 450F for 20 minutes. Spread the tomato sauce on the dough. Top with bell peppers, mozzarella cheese and place 10-12 of the meatballs, cut side down, on top. Bake until the crust is crisp and the cheese is bubbly, about 12 minutes. Using a pizza peel, transfer the pizza to a cutting board. Lightly sprinkle the pizza with the basil, oregano and Parmesan cheese. Cut into slices to serve.
BBQ Meatball Sliders With Tangy Coleslaw
1 package (20 oz.) Rosina Angus Beef Meatballs
1 bottle honey BBQ sauce
12 slider rolls
1 package Asian-style cole slaw mix
1 Bottle Cole Slaw Dressing
1 Jar Kosher Dill Sandwich Sliced Pickles
Salt and black pepper to taste
In a large saucepan with a lid, add 1 cup of BBQ sauce, ¼ cup of water and the meatballs. Heat meatballs with the pan covered over medium heat for 35-40 minutes* stirring occasionally. In a large mixing bowl combine the Cole Slaw mix and ½ of the bottle of Cole Slaw dressing. Mix well to combine, season with salt and black pepper to taste. To assemble the sandwiches, split the slider rolls in half, add two tablespoons of the cole slaw, and top with two meatballs. Cover with the top half of the rolls, run a toothpick through the pickle slice and place on top of the sandwich. Making sure the toothpick goes through the meatball to the bottom roll to keep the sandwiches together. Transfer to a serving platter and serve immediately.
Turkey Meatballs with a Spicy Hoisin Sauce
1 package (26 oz.) Rosina Turkey Meatballs
2 bags boil in brown or white rice
3 garlic cloves, chopped
1 ½ tablespoons peeled and chopped fresh ginger
1 tablespoon sambal chili paste
¼ cup hoisin sauce
¾ cup chicken stock
1 zucchini, cut into half moons
2 green onions, sliced thin
2 tablespoons sesame oil or olive oil
1 teaspoon black and white sesame seeds (optional)
Cook turkey meatballs according to package directions. In a medium pot, heat water to a boil and cook bags of rice according to package instructions. While the rice cooks, heat the oil in a large saute pan over medium heat, add the zucchini and cook for 2-3 minutes stirring occasionally. Add the garlic and ginger, continue to cook until the zucchini is lightly browned and softened. Stir in the chili paste, hoisin sauce and chicken stock. Add the meatballs and cook for 3-5 minutes until the sauce thickens. Divide the rice between dishes and top with meatballs and sauce. Garnish with the green onions and sesame seeds.
Rosina products are available in grocery stores island-wide.
For more information regarding Rosina, click here.